Meet Our Team

Zane began his brewing career in 1967 and has since brewed all over the world, commissioning various brewing and distilling projects. One of his notable achievements was leading the design, construction, and commissioning of a fully automated 10 million hl/year brewery in Virginia, USA. Zane’s vast experience in brewing and brewhouse efficiencies is highly sought after.

Expertise: Brewing, brewhouse, brewhouse efficiencies, lautering, filtration (DE and BMF), packaging.

Ian brings over 40 years of UK and international experience in packaging, engineering and operations management. His engineering foundation, combined with extensive technical expertise across OEMs, packaging facilities, and global brand teams enables effective collaboration with cross‑functional stakeholders to deliver technically robust fit‑for‑purpose packaging solutions. Ian has a proven track record in executing renovation and innovation programs.

With over 40 years of experience in senior technical roles at leading international brewing companies, Chris is an expert in NPD, QA/QC, yeast and fermentation, as well as microbiology and brewing. He has an impressive academic career, having published numerous papers and co-authored two standard brewing textbooks.
Chris’s comprehensive knowledge makes him an invaluable resource for our clients.

Expertise: Yeast and fermentation, microbiology, brewing, NPD, RTDs, low and non-alcoholic beverages, brewhouse.

Carol brings a wealth of experience in NPD and as BBT’s liquid technologist, Carol is the go to person for flavour, product development and recipe assessment. Carol has been responsible for bringing to life many first wave household name RTDs; many of which are still enjoyed today. In addition to Carol’s liquid development skills, Carol’s matching and flavour developing work is unparalleled with Carol successfully bring to market novel beers, low and non-alc products.

Expertise: New Product development, Flavour stability, liquid technologist.

Marco is a German Brewmaster and graduated Economist with over 25 years of international brewing experience in multi-national, small and medium brewing companies. His expertise includes NPD and implementation, extract and volume loss minimization and sustainable brewing. Marco is also highly skilled in problem solving and was part of the Carlsberg global trouble-shooting team.

Expertise: Loss minimization, sustainability strategy and implementation, trouble shooting, NPD.

Coming soon …

A distilling specialist with expertise in distillation science, process optimisation, and product development. Jan’s work experience spans from yield improvement, distillation modelling, automation design, data-driven continuous improvement across spirit production to commissioning of new distilleries, underpinned by research into gin distillation and terpene behaviour. He combines scientific insight with practical innovation to enhance quality, efficiency, and operational performance.

Expertise: Distillation, Distillation optimisation, Automation Strategy for Maturation, Distillery design, Yield improvement

Tim is a highly experienced quality and food safety professional with over 35 years of experience. He has led the global quality and food safety agenda for Diageo, working across diverse geographies and product portfolios. Tim is also a certified ISO9000 and ISO22000 lead auditor and has served as Chair of Campden BRI. His knowledge of quality and food safety is highly respected.
Expertise: Quality Management, Food safety, HACCP, ISO9000, ISO22000, QA/QC, brewing.

As Diageo’s global group Microbiologist, Dan oversaw all aspects of microbiology related to brewing, distilling, soft drinks, and RTD manufacturing. He played a crucial role in developing Diageo’s non-alcoholic product portfolio and has held academic positions in Irish and UK universities. Dan’s expertise in yeast, fermentation, and microbiology is complemented by his knowledge of CIP, water microbiology, and NPD.

Expertise: Yeast and fermentation, microbiology, brewing, NPD, low and non-alcoholic beverages, molecular biology.

As a Fellow and Cambridge Prize winner of the Institute of Brewing and Distilling, David has over 50 years’ experience in brewing and beverage manufacturing. Working for global brewers, research institutes and universities, David has expertise in yeast and fermentation, microbiology and beer dispense as well as NPD and non-alc. David has published extensively on beer and beverage production, co-authoring the seminal brewing textbook Brewing Yeast & Fermentation with Chris Boulton. Since 2017, David has been the Editor in Chief of the Journal of the Institute of Brewing. While David has many skills and expertise, his recent work on the hygiene of draught beer will be of interest to anyone who sells their beer in large pack.

Expertise: yeast and fermentation, microbiology, dispense, draught beer quality (including AFBs), NPD

Named UK All Parliamentary Beer Group “Brewer of the Year,” Rod has nearly 30 years of global brewing experience. His specialisms include technical auditing, flavour matching, cost reduction, and capacity enhancement.
Rod is also known for his technical problem-solving skills and runs the University of Nottingham’s successful brewing apprenticeship program.

Expertise: Brewing, brewhouse, packaging, root cause problem-solving, QA/QC.